Tinolang Manok with Orange Kalim-aw Sweet Potato Recipe

Tinolang Manok with Orange Kalim-aw Sweet Potato

This recipe is a variation of the classic Filipino tinolang manok. Instead of the usual sayote or green papaya, this version uses Orange Kalim-aw Sweet Potato to give the broth a slightly sweeter flavor, a brighter color, and a more filling texture. You can use it in place of sayote, or combine both for a different take on this everyday Filipino soup.

Quick Recipe Summary

• Preparation time: 15 minutes

• Cooking time: 40 minutes

• Total time: 55 minutes

• Servings: 4

• Difficulty: Easy

• Cuisine: Filipino

• Meal type: Soup or main dish

Why Orange Kalim-aw Works in Tinola

Orange Kalim-aw Sweet Potato becomes tender in the broth without falling apart. It adds a mild natural sweetness that pairs well with ginger and fish sauce. The orange cubes also make the dish more filling compared to using sayote alone, and the color gives the bowl a warmer, more inviting look.

Ingredients

• 500 g chicken pieces (thighs or drumsticks)

• 1 thumb-sized ginger, sliced thinly

• 4 cloves garlic, chopped

• 1 medium onion, sliced

• 1.5 liters (6 cups) water

• 1 to 2 tablespoons fish sauce

• 1 medium Orange Kalim-aw Sweet Potato, peeled and cut into 1-inch cubes

• 1 bunch malunggay or chili leaves

• 1 to 2 tablespoons cooking oil

• Salt and pepper to taste

How to Make Tinolang Manok with Orange Kalim-aw

Step 1: Sauté the aromatics

Heat the cooking oil in a pot over medium heat. Add the garlic, onion, and ginger, then sauté for 1 to 2 minutes until fragrant.

Step 2: Cook the chicken

Add the chicken pieces and cook for 3 to 5 minutes until the outside becomes white or lightly browned.

Step 3: Add the fish sauce

Add the fish sauce and stir for about 30 seconds.

Step 4: Add water and simmer

Pour in the water and bring to a boil. Lower the heat, cover, and simmer for 20 to 30 minutes until the chicken is fully cooked.

Step 5: Add the Orange Kalim-aw

Add the Orange Kalim-aw Sweet Potato cubes and simmer for another 8 to 10 minutes until tender.

Step 6: Add the leaves

Add the malunggay or chili leaves and cook for 1 minute.

Step 7: Season and serve

Turn off the heat, then season with salt, pepper, or additional fish sauce as needed. Serve hot with steamed rice.

Cooking Tips

• Cut the sweet potato into even-sized cubes so they cook at the same rate.

• Add the sweet potato near the end so it does not become too soft or mushy.

• Use malunggay or chili leaves depending on what is available in your area.

• Taste the broth before adding more salt, since fish sauce is already salty.

• Store leftovers in a covered container in the refrigerator for up to 3 days.

Frequently Asked Questions

Can sweet potato replace sayote in tinola?

Yes, sweet potato can replace sayote or be used alongside it. It adds a mild natural sweetness and makes the dish more filling.

When should I add sweet potato to tinola?

Add it during the last 8 to 10 minutes of simmering. This gives it enough time to become tender without turning mushy.

Will Orange Kalim-aw make the soup too sweet?

No, the sweetness is mild and balances well with the savory flavors of ginger and fish sauce in the broth.

Can I use malunggay instead of chili leaves?

Yes, both malunggay and chili leaves work well in tinola. Use whichever is available in your area.

How long can tinola be stored in the refrigerator?

Tinola can be stored in a covered container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

Where to Buy Orange Kalim-aw Sweet Potato

Orange Kalim-aw Sweet Potato is available from Baligya Store. Baligya delivers within Metro Manila. Customers can order through the Baligya website or message Baligya through Facebook or Instagram.

Orders worth PHP 1,500 and above receive free delivery within Metro Manila, excluding Valenzuela, Antipolo, and Taytay.

Order Orange Kalim-aw Sweet Potato from Baligya Store